I am a huge fan of kimchi. Back in the days, I bought it in large quantities, inexpensively in Koreatown in LA. These days it is vastly overpriced up here in Maine, where there are only a few Koreans who know how to make it and napa cabbage seems also to quite pricy in the winter. Nevertheless, home-made kimchi to the rescue.
A few years ago, I made a first batch based on a video vom Maangchi. She’s my kimchi queen, she is just super cute. She has another video on youtube, ‘easy kimchi’. So, it was a kimchi making Saturday afternoon, and a basmati rice and fresh kimchi kind of dinner. Yum!
It’s best to watch the video for more instructions. I am just writing up the ingredients.
Easy Kimchi (according to Maangchi):
- 10 pounds of napa cabbage (adjust the recipe if you use less. I used 7 pounds).
- 1 cup of kosher salt
Cut napa cabbage into bite-size pieces. Wash and soak the cabbage for a few minutes. Then salt the cabbage in a large bowl and let sit for 1.5 hours. Every 30 min gently mix and turn over the cabbage. After 1.5h, rinse the cabbage and drain.
- 3 cup of water
- 1/2 cup of white sweet rice flour
- 1/4 cup of white or coconut sugar
In a pot, hit the water with the rice flour and constantly stir. With in 3-5 min, the porridge will thicken up. Add the sugar, and stir some more for 1min. Take off heat. Let cool to room temperature.
- 1 cup of peeled garlic cloves
- 2 TB of fresh ginger
- 1 cup of fish sauce
- 1 medium sized white onion, peeled
Place in food processor and process for 1 min.
- Mix the cooled porridge with the ginger-garlic paste.
- add 1-2 cups of chili flakes (just 1/2-1 cup if you don’t like it too hot)
- mix it all up.
- 2 carrots, thinly sliced
- 1 cup of daikon, thinly sliced
- 1 bunch of scallions, sliced on an angle
- Mix the vegetables in the paste.
- Prepare a large storage container with a tight fitting lid. You will store the kimchi in the fridge to ferment for a few weeks.
- Put on some rubber gloves.
- In a bowl, mix a portion of salted, drained cabbage with a laddle full of chili paste. Mix up, and place in storage container.
- Mix until all is mixed up and placed in storage container.
- Place in fridge and wait for fermentation. It will start after 2 days, and smell slightly sour.
I made a separate smaller portion in a glass jar, which will ferment in room temperature so it ferments faster.
Serve with rice, sesame seeds and beef, or just as a side.